Sydney Kramer: This is California, and we can’t get enough avocados. So much so that we even put it in our beer. This is avocado beer, and people in Los Angeles are lining up around the block to try it.

All right, so we’re at Angel City Brewery in Los Angeles, and they make avocado beer. I have no idea how you make avocado beer. How do you put avocado in beer? We’re gonna find out, so let’s go.

Oh, s—. Great!

Angel City gets its avocados from local farm King & King Ranch. They pick more than 450 pounds of avocados every year to make the beer.

Layton Cutler: Avocados don’t necessarily have a ton of flavor to begin with. But it’s more about texture, so what we’re trying to create in the beer is more of a mouthfeel, like a little bit of a creaminess.

Sydney: They adorably call the process “dry-guacing.”

Layton: Dry-hopping is a term that’s used in brewing where you add hops to beer after it’s already fermented, so it doesn’t add bitterness, it just adds more of aroma. So we kind of took that term, dry-hopping, and just created our own thing called dry-guacing where we add it at the same time that you would a dry hop but, you know, we’re adding pretty much guacamole in the top of the tank, so it’s called dry-guacing.

Sydney: They even grow some of their own hops on the roof of the brewery. Ooh, it smells good. To round out the beer, Angel City adds bushels of fresh cilantro. And over 6 gallons of lime juice. Once the avocados are hand-peeled and puréed, they’re added to a Kolsch base, which is a light, crisp style of beer. Then it ferments for about two weeks in giant vats.

Smells like college in here.

The brewery produces about 1,000 gallons every year. It’s available for a limited time at the end of each summer, so you have to move fast to get your hands on a can.

Woman: I love avocados. I could have it every day. I’d have it every meal.

Man: We’re Californians. We love avocado here.

Sydney: Today’s the day we are trying the Avocado Ale from Angel City Brewery. I have waited a couple of weeks, and now she’s here. She’s been born. If somebody handed this to me, I wouldn’t immediately know there’s avocado in it, which is, I guess, a good or bad thing, depending on how you feel about avocado beer. I’m really pro avocado beer. Bottoms up!

Ooh! It’s really, really creamy. Really, really smooth. Almost soft, like, I don’t know how to explain the texture, but it doesn’t have a bite like a lot of beers do. Like, it’s not a really strong carbonation. It’s really light and smooth and, like, a really chill summer beer, is how I would describe it.

Customer: Pretty good. It’s pretty refreshing.

Customer: I get a lot of, like, fruity notes. Like, some nuttiness to it. It doesn’t taste a huge amount like avocado; it’s a little bit more light, but refreshing, you know? Easy drinking.

Sydney: You don’t get a ton of avocado. You definitely get the lime, you get a little cilantro, but the avocado really just lends itself to the texture more than anything else, which is awesome. It’s a different kind of beer; I’ve never had anything like this before. And it’s just quintessential California. I mean, look at that color. It’s golden, it’s frosty. You want a sip.